Place 2 pounds of chicken breasts or thighs in the Instant Pot (no trivet needed).
Add salt, cilantro, celery, onion, garlic and saffron.
Next, add the water or low sodium chicken broth to the pot.
Secure the lid. Turn the valve to sealing and select manual (or pressure cook).
Set the Instant Pot at high pressure for 10 minutes.
Once the time is complete, manually release the pressure. This is important because if you allow the pressure to release naturally, the chicken will overcook and become stringy and tough.
Take out the chicken and shred. Finally, mix in about 1/4 cup of the cooking liquid to keep the chicken moist.
If storing for later, store chicken in some of the cooking liquid as this will keep it from drying out.
If you want to verify that your chicken is fully cooked, use a meat thermometer in the thickest part of the chicken breast or thigh. It should read between 165F - 170F.
I used a 6 quart Instant Pot for this recipe.
If using a slow cooker, add all the same ingredients, but with 3 cups of water or low sodium chicken broth. Cook on low for 4 hours.